When it comes to delightful pastries that evoke a sense of tradition and warmth, Cherry Rugelach stands out as a beloved favorite. These tender, flaky crescent-shaped treats are filled with sweet cherries and crunchy walnuts, making them perfect for any occasion. Whether you’re hosting a gathering, bringing a sweet treat to a friend’s house, or simply indulging in a cozy afternoon at home, Cherry Rugelach is sure to impress.
The beauty of these treats is not just in their taste, but also in their versatility. You can customize the filling or even experiment with different fruit preserves. But today, we’ll stick to the classic cherry filling that makes these rugelach utterly irresistible.
Why It’s My Go-To
Cherry Rugelach has become my go-to recipe for many reasons. First, it’s incredibly easy to make, even for novice bakers. The dough comes together quickly, and the filling is a cinch to prepare. Second, these pastries are a crowd-pleaser—they’re perfect for sharing and always disappear quickly at gatherings. Lastly, the combination of buttery pastry, tart cherries, and crunchy walnuts creates a symphony of flavors and textures that keeps you coming back for more.
Ingredient List
To make your Cherry Rugelach, gather the following ingredients:
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup cream cheese, at room temperature
- 2 cups all-purpose flour (+ more for work surface)
- 1/2 cup granulated white sugar (+ more for sprinkling)
- 12 ounces (1 1/2 cups) frozen sweet cherries
- 1/4 cup granulated white sugar
- 1 tablespoon cornstarch
- 1/2 cup chopped walnuts
- 1 large egg
- 2 tablespoons milk or water
- Additional sugar or chunky sparkling sugar for sprinkling
Hardware & Gadgets
Before diving into the baking process, make sure you have the following tools handy:
- Mixing bowls – for combining the dough and filling.
- Rolling pin – to roll out the dough to the perfect thickness.
- Baking sheets – for placing your rugelach as they bake.
- Parchment paper – for easy cleanup and to prevent sticking.
- Sharp knife or pizza cutter – to slice the dough into triangles.
Make Cherry Rugelach: A Simple Method
Creating Cherry Rugelach is a straightforward process that yields delightful results. Follow these steps:
Step 1: Prepare the Dough
In a large mixing bowl, combine the softened salted butter and cream cheese. Use a hand mixer or a spatula to blend them until smooth and creamy. Gradually add the all-purpose flour and 1/2 cup of sugar, mixing until the dough comes together.
Step 2: Chill the Dough
Divide the dough into four equal parts. Shape each portion into a disk and wrap them in plastic wrap. Chill in the refrigerator for at least an hour or until firm. This step is crucial for ensuring your rugelach have the right texture.
Step 3: Make the Filling
While the dough is chilling, prepare the filling. In a medium bowl, combine the frozen sweet cherries, 1/4 cup of sugar, cornstarch, and chopped walnuts. Gently toss to coat the cherries and set aside.
Step 4: Roll Out the Dough
Once the dough is firm, preheat your oven to 350°F (175°C). On a lightly floured work surface, take one disk of dough and roll it out into a circle about 1/8 inch thick.
Step 5: Add the Filling
Spread a portion of the cherry filling evenly over the rolled-out dough, leaving a small border around the edges.
Step 6: Cut and Shape
Using a sharp knife or pizza cutter, slice the dough into 8-12 wedges, depending on how large you want your rugelach. Starting from the wide end of each wedge, roll it up toward the point, forming a crescent shape.
Step 7: Bake
Place the rolled rugelach on a baking sheet lined with parchment paper. Beat the egg with milk or water and brush the mixture over the tops of the rugelach. Sprinkle with additional sugar or sparkling sugar for a delightful finish. Bake for 20-25 minutes or until golden brown.
Step 8: Cool and Enjoy
Remove the rugelach from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your freshly baked Cherry Rugelach with a cup of tea or coffee.
Fit It to Your Goals
Cherry Rugelach is highly adaptable! Here are a few ways to customize it:
- Swap the cherries for your favorite fruit preserves, like raspberry or apricot.
- Add spices like cinnamon or nutmeg to the filling for extra warmth.
- Experiment with different nuts, such as pecans or almonds, for varied texture.
Things That Go Wrong
Even the best bakers encounter mishaps. Here are common issues and how to fix them:
- Dough too sticky: Make sure to add enough flour during mixing and rolling.
- Overbaking: Keep an eye on your rugelach; they can go from perfect to overly browned quickly.
- Filling leaks: Ensure that you don’t overfill your rugelach to prevent leaks during baking.
Refrigerate, Freeze, Reheat
Leftover Cherry Rugelach can be stored and enjoyed at a later date:
- Refrigerate: Store in an airtight container for up to a week.
- Freeze: Place cooled rugelach in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm frozen rugelach in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Top Questions & Answers
Can I use fresh cherries instead of frozen?
Yes, you can use fresh cherries! Just be sure to pit and chop them, and you might want to reduce the sugar slightly if they are already sweet.
How do I know when the rugelach are done baking?
Rugelach are done when they are golden brown on top and slightly firm to the touch. A little bit of color is a good sign!
What’s the best way to serve Cherry Rugelach?
Cherry Rugelach is delightful served warm or at room temperature. They pair beautifully with tea or coffee and make a lovely addition to any dessert platter.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance. Just be sure to wrap it well and keep it refrigerated until you’re ready to use it.
If you enjoyed making Cherry Rugelach, you might love these recipes too:
Final Thoughts
There you have it—your guide to creating the perfect Cherry Rugelach! With its buttery pastry and delicious cherry filling, these pastries are sure to bring smiles to every table. Whether you enjoy them as a snack or serve them to guests, each bite is a reminder of the joy that homemade treats can bring. So gather your ingredients, roll up your sleeves, and indulge in the delightful process of baking Cherry Rugelach. Happy baking!
Cherry Rugelach
Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened salted butter and cream cheese. Use a hand mixer or a spatula to blend them until smooth and creamy. Gradually add the all-purpose flour and 1/2 cup of sugar, mixing until the dough comes together.
- Divide the dough into four equal parts. Shape each portion into a disk and wrap them in plastic wrap. Chill in the refrigerator for at least an hour or until firm.
- While the dough is chilling, prepare the filling. In a medium bowl, combine the frozen sweet cherries, 1/4 cup of sugar, cornstarch, and chopped walnuts. Gently toss to coat the cherries and set aside.
- Once the dough is firm, preheat your oven to 350°F (175°C). On a lightly floured work surface, take one disk of dough and roll it out into a circle about 1/8 inch thick.
- Spread a portion of the cherry filling evenly over the rolled-out dough, leaving a small border around the edges.
- Using a sharp knife or pizza cutter, slice the dough into 8-12 wedges, depending on how large you want your rugelach. Starting from the wide end of each wedge, roll it up toward the point, forming a crescent shape.
- Place the rolled rugelach on a baking sheet lined with parchment paper. Beat the egg with milk or water and brush the mixture over the tops of the rugelach. Sprinkle with additional sugar or sparkling sugar for a delightful finish. Bake for 20-25 minutes or until golden brown.
- Remove the rugelach from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For a twist, swap cherries for your favorite fruit preserves.
- Add spices like cinnamon for extra warmth.
- Store leftovers in an airtight container for up to a week.
